Wheat Berries With Pecans Recipes

CRANBERRY-PECAN WHEAT BERRY SALAD

Steps:

• Cook wheat berries according to package directions; drain and cool. Meanwhile, combine the next 5 ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.

WHEAT BERRIES WITH PECANS

Steps:

• Cook wheat berries in a 4-quart pot of boiling water (unsalted), uncovered, until tender, about 1 hour, then drain in a large sieve.
• After wheat berries have been cooking 45 minutes, cook onion in butter and oil in a heavy skillet over moderate heat, stirring, until softened, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wheat berries, kosher salt, pepper, and pecans.

WHEAT BERRY SALAD

Steps:

• In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
• In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

ROASTED CARROTS AND BEETS WITH PECAN PESTO

Steps:

• Preheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour.
• Meanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine.
• Let the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.

TWO-BERRY CRISP WITH PECAN STREUSEL TOPPING

Steps:

• Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in pecans.
• In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.
• Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

WHEAT BERRY SALAD WITH WALNUTS AND DRIED CHERRIES

Steps:

• Cover the wheat berries with water and soak overnight.
• The next day place the wheat berries with 8 cups of water in a large saucepan.
• Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered
• Drain and refrigerate until completely cooled
• Add walnuts, celery, cherries, scallion and parsley to the wheat berries.
• Whisk together olive oil and lemon juice in a small bowl.
• Stir dressing into salad.
• Season with salt and pepper
• Serve.

WHEAT BERRY SALAD WITH CRANBERRIES

Steps:

• In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the nuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
• In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

WHEAT BERRIES WITH CHARRED ONIONS AND KALE

Steps:

• Combine wheat berries, 1 onion half, thyme sprigs, and 1 tablespoon salt in a large saucepan; add water to cover by 2". Bring to a boil; reduce heat to medium and simmer until wheat berries are just tender but still firm to the bite, about 35 minutes. Drain; discard onion and thyme. Place wheat berries in a large bowl; let cool.
• Cut remaining 3 onion halves crosswise into 1/2" slices. Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium-high heat; add onions. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are charred in spots, about 5 minutes. Transfer to bowl with wheat berries. Add 1 tablespoon oil to same skillet. Working in 3 batches, add kale and cook, tossing occasionally, sprinkling with salt and pepper, and adding oil as needed between batches, until charred in spots, about 1 minute per batch. Add to bowl. Drizzle with lemon juice and any remaining oil; toss to coat. Season to taste with salt and pepper.